2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Although spaghetti, pasta and all types of pasta are associated only with Italian cuisine, they are also very common in the Arab world. For example, couscous is considered the national dish of Morocco, and in Libya it is traditionally prepared pasta, but with a much greater abundance of spices than the Italian ones.
The secret of arabic pasta it is hidden in the special mixture of aromas, known as ras el hanut. It consists of turmeric, cinnamon, black pepper, cardamom, nutmeg and cloves and is used both for making pasta and for meat and vegetable dishes. How much of the various spices is added depends on the master who prepared the ras el hanut, and it is clear to everyone that in the Arab world the emphasis is on the amount of flavors.
The fragrant mixture of ras el hanut is the reason for the unique taste of pasta Al Mbakbaka, which are prepared not only in Libya but also in many other Arab countries. Since it is unlikely to find a ready-made mixture of ras el hanut, you can improvise, and according to some culinary experts, it is enough to mix black pepper and curry or turmeric. It is important to get not only a good aroma, but also a rich yellowish color with which they are distinguished pasta Al Mbakbaka.
Here's what else you need to immerse yourself in the cuisine of the Arab world:
Pasta Al Mbakbak
Photo: ASA Spice
Necessary products: 500 g pasta, 500 g lamb or beef, 2 onions, 4 tomatoes, 6 tbsp. extra virgin olive oil, 1 pinch of ras el hanut, salt to taste
Method of preparation: The pasta is cooked together with a little salt according to the instructions on their package. Once softened, pour cold water and allow to drain.
Cut the onion as finely as possible and fry until golden in olive oil. The pre-washed and diced meat is added to it. Season with salt to taste and rose hips, stir, add a little water and simmer on low heat for about 30 minutes.
Peel a squash, grate it and add it to the meat mixture. Allow everything to simmer for another 15 minutes, then pour the mixture over the reheated pasta, and the pot in which the dish is prepared, simmer for another 15 minutes to mix the flavors. Thus prepared pasta Al Mbakbaka are served warm.
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